Effects Of Different Training Systems On Quality Of Cabernet Sauvignon Wine

There are many different training systems in existence of vine, which have some effect on the quality of wine. The selection of training systems is an important guarantee for high quality wine. A 3-factor randomized block field experiment was conducted to study the effect of different trellis systems, height of bearing position and shoots density on maturity of Cabernet Sauvignon(Vitis vinifera L.) and quality of wine. The main results of the experiment are as follows:1. Fruit height had the strongest impact on sugar/acid ratio, then the shoots density, and trellis systems had the weakest. While the effect of fruit height and shoots density on sugar/acid ratio reached an extremely significant level, and the sugar/acid ratio were deceased with the increase of fruit height and number of shoots per meter, respectively.2. Shoots density had the largest effect on the tannin and total phenols in wine. Wine from"V"shaped systems("V") were extremely significant higher in tannin than wine from vertical single positioned systems(VSP) by 8.47 %, but trellis systems had no significant effect on total phenols in wine; Wine from lower fruit height were extremely significant higher in tannin and total phenols than wine from higher fruit height by 5.00 % and 9.23 %, respectively. The content of tannin and total phenols were decreased with the increase of number of shoots per meter extremely significant.3. Shoots density had the strongest impact on color intensity, next the fruit height, then the trellis systems. Wine from VSP systems and lower fruit height were extremely significant higher in color intensity than wine from"V"systems and higher fruit height respectively and the color intensity were decreased with the increase of number of shoots per meter extremely significant.4. Shoots density had the strongest impact on individual phenolics in wine. Wine from VSP systems and lower fruit height were extremely significant and significant higher in total individual phenolics than wine from"V"systems and higher fruit height, respectively. A negative correlation was found between the concentration of total individual phenolics and shoot density.5. There were 46 kinds of volatile aromas detected, including 17 alcohols, 11 esters, account for 61.6%~76.5 % and 8.52 %~29.06 % of total volatile aromas respectively, and that constitute the major components of aromas. The most abundant alcohols and esters were isoamyl alcohol and ethyl acetate respectively. The concentration of total volatile aromas should higher in wine which subject to VSP systems , lower fruit height and 13 shoots per meter respectively without considering interaction among various factors.6. The optimal training system combination was supposed to be with"V"shaped systems, lower fruit height and 10 shoots per meter along the row.